Doug and I ate an entire bunch of asparagus yesterday for lunch. Once those tender roasted spears came out of the oven, we decided to make a meal out of them. Besides, you can't just let these jewels sit around since they are more perishable than most other vegetables.

Feed your Microbes Too!

I'm sure you all knowhow very important microbes are for our health. Well these little guys have to eat too. They depend on "prebiotics" which are supplied by the compound "inulin." This carbohydrate makes it all the way through to our large intestine where it becomes an important food source for our intestinal bacteria such as Bifidobacteria and Lactobacilli. Asparagus is a very good source of inulin.

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Roasted Asparagus Salad

Vegan, Dairy Free, Gluten Free

[makes 4 servings]

Ingredients

1 pound asparagus, washed

1 tablespoon extra-virgin olive oil

Salt and pepper to taste

1/4 teaspoon granulated garlic

1 ear of corn, cleaned, kernels removed

4 small radishes, diced

1 green onion, cleaned and thinly sliced

1/2 avocado, diced

1/2 lemon

1 head Romaine lettuce, washed and chopped

2 tablespoons raw sunflower seeds (or hemp seeds)

Directions

Preheat the oven to 400 degrees F.

Trim off the bottoms of the asparagus with a knife or bend the bottoms until they snap off. Place in a large, shallow baking pan and arrange in a single layer.

Drizzle the olive oil over the asparagus and sprinkle them with salt, pepper, and garlic powder. If you have a Silpat sheet, you can reduce the olive oil to 2 teaspoons. Shake the pan back and forth until the spears are well coated.

Place the pan in the oven and roast for 12 to 15 minutes, shaking the pan halfway through, until the asparagus spears are lightly browned and fork-tender but still crisp. Remove from the oven and set aside.

Place the corn kernels, radishes, green onion, and avocado in a small bowl. Toss with the juice of 1/2 a lemon and salt and pepper to taste. Set aside.

To build the salad, place the chopped Romaine lettuce on a platter or divide among four individual plates. (Doug and I divided it onto two big plates and made an entire meal out of it.)

Place the warm asparagus on top of the lettuce and then top the asparagus with the corn mixture. Sprinkle with sunflower seeds and serve immediately.

Turnips - an Alternative to the PotatoI have to confess, my guilty pleasure is french fries. I don't order them or cook them but if I'm in a restaurant and someone at the table orders french fries, at some time during the meal I will grab one, dip it in some ketchup and pop it in my mouth. I may not even ask permission.I adore turnips. I throw them in soups, mash them, and now I've discovered that when baked in the oven with a tiny bit of olive oil and seasonings, they are a healthy and delicious substitute for french fries. And at a little over 100 calories a serving, why resist?The best part is that turnips are about 1/3 the calories and carbs as potatoes. One half cup of turnips has only 18.2 calories, 4.2 g of carbs and zero fat. Potatoes, also fat free, have 57.7 calories and 13.8 g of carbs in a one half cup serving.But most of all I love the taste of turnips. If they haven't been part of your regular diet, give them a try. Not ready to dive in completely? Use half potatoes and half turnips the next time you make mashed potatoes. It will lighten up the calories and carbs and be just as delicious! * * * *Baked Chipotle Turnip FriesVegan, Gluten and Dairy Free[makes 2 servings]1 pound turnips2 teaspoons extra virgin olive oil1/4 teaspoon salt, or to taste1/4 teaspoon chili powder*1/4 teaspoon chipotle chili powder*1/4 teaspoon garlic powder* For less spice, omit the chipotle chili powder and use 1/2 teaspoon regular chili powder. For more spice, omit the regular chili powder and use 1/2 teaspoon chipotle chili powder.Preheat the oven to 425 degrees F.Peel the turnips and cut them into the shape of french fries, about 1/2 inch by 3 to 4 inches thick. Place them in a bowl.

Add the oil and spices and toss the turnips until they are evenly coated. Lay them out on a non stick baking sheet. I prefer a shallow baking pan with a Silpat baking sheet.

Need Non-Dairy Dairy?As you know, I prefer food that is in its natural state and I'm not a big proponent of imitation foods but every now and then a meal or recipe requires some dairy and if you are vegan or allergic to dairy, you need to find an alternative. Go Veggie! dairy-free products fit the bill. Particularly when you are looking for something to smear on your bagel or you need some melty cheese shreds for your lasagna or casserole.The good folks at Go Veggie! sent me a nice selection of their vegan products and I have, along with friends, been taste-testing them over the last few months. So it's time to share the results!Go Veggie ShredsThe big question regarding vegan cheese is always, "does it melt?" These shreds melt very well and are perfect for using in a casserole or in a lasagna where you want the "cheese" to flow. But for some dishes, they melt a bit too much. When we tried to make a quesadilla from the Dairy Free Mexican Shreds, the cheese flowed out of the tortillas and didn't provide enough structure to hold it together. We found the slices work better for making quesadillas and the shreds are better to use over nachos. The Mexican Shreds were PERFECT to use for an enchilada casserole!

Enchilada casserole using Go Veggie Mexican Style Shreds.

The Dairy-free Mozzarella Shreds were just what I needed when I made a big veggie lasagna.I think the Go Veggie Shreds are far superior to Daiya Shreds in both flavor and how they melt in dishes like lasagna or in casseroles.

Vegan lasagna using Go Veggie Mozzarella Shreds.

One third cupMozzarella or Mexican shreds has:90 calories6 g of total fat 0 g saturated fat, trans fat and cholesterol1 g of protein7 g carbohydrate1 g protein0 g dietary fiber210 mg sodium25% DV calciumGluten, dairy, and soy-freeCream "Cheese"There are three dairy-free cream cheeses: Classic Plain, Chive and Garlic, and Strawberry. They are all very soft and spreadable. The Classic Plain has a nice mild flavor and spreads more easily than "Tofutti Better Than Cream Cheese" but Tofutti has more of the consistency and mouthfeel of dairy cream cheese. The Go Veggie Strawberry cream cheese makes a lovely bagel topping and I used the Chive and Garlic over a steamy baked potato.2 Tablespoons of Go Veggie Classic Plain and Chive and Garlic Cream Cheese has:90 calories9 g total fat4.5 g saturated fat0 g trans fat0 g cholesterol1 g protein0 g dietary fiber120 mg sodiumContains coconut and soy

Parmesan ToppingPerhaps my favorite product is the Parmesan Style Topping because it really has the tangy, cheesy taste of Parm. Made from rice and soy, it has only 20 calories in 2 teaspoons and only 1 g of fat. The product clumps a bit but just shake it and all is well.

Fusilli and peas with Go Veggie Parmesan Style Topping.

"Cheese" SlicesGo Veggie has four different dairy and gluten-free cheese slices: Cheddar, American, Pepper Jack and Mozzarella. My favorite is Pepper Jack because it has a nice kick to it. The slices melt nicely and make a good grill cheese sandwich or good addition to any sandwich. Although I prefer to use the shreds, these slices would also melt in a casserole or mac and cheese. Each slice is extremely low in calories and high in calcium. The slices are a bit brittle and tend to break when removing them from their wrapper.1 Slice has:35 calories2 g fat,0 g saturated and trans fat, cholesterol1 g protein5 g carbohydrate0 g dietary fiber150 mg sodium20% DV calciumGluten, dairy, and soy free

Friday, April 10, 2015

Sabra Hummus RecalledHummus is a staple for many, especially vegans and vegetarians, and Sabra is a very popular brand. The FDA posted a notice that Sabra Dipping Co. is voluntarily recalling about 30,000 cases of its Classic Hummus due to possible Listeria contamination.Listeria monocytogenes can cause symptoms such as high fever, stiffness, severe headache, nausea, abdominal pain, and diarrhea in healthy individuals. For people with compromised immune systems, children, and the elderly, these infections can be fatal. Listeria infections are very dangerous for women who are pregnant and can cause miscarriages and stillbirths. It is critical that you check your refrigerator for the following five SKU's. Thankfully, to date, there have not been any reports showing that these products have caused anyone to become ill. Only the US is affected.* Sabra Classic Hummus in 10-oz sizes - UPC/SKU 040822011143/300067 * Sabra Classic Hummus in 30-oz sizes - UPC/SKU 040822014687/300074* Sabra Classic Hummus without garnish in 32-oz sizes - UPC/SKU 040822342049/301216* Sabra Classic Hummus in 17-oz six pack - UPC/SKU 040822017497/301290* Hummus Dual Pack Classic/Garlic 23.5 oz - UPC/SKU 040822342209/301283In the meantime, make your own hummus. Here's an easy recipe which is taken from my eBook, Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Planavailable on Amazon and iTunes. Hummus is so easy to make, you may never buy prepackaged hummus again!

* * * *Classic Garbanzo Bean HummusVegan, Dairy Free, Gluten Free[makes 6 servings]Requires a Food Processor, such as a Cuisinart.Ingredients1 (15-oz) can garbanzo beans, drained, liquid reserved2 tablespoons sesame tahini1 tablespoon cold pressed hemp oil or extra virgin olive oil2 cloves garlic, chopped1/2 teaspoon salt, or to taste1/4 cup freshly squeezed lemon juicePinch cayenne (optional)2 packed tablespoons chopped fresh parsley or cilantroDirectionsCombine all of the ingredients, except the parsley or cilantro, in a food processor with an S blade and process until smooth, occasionally scraping down the sides. If the mixture is too dry, add a small amount of the reserved bean liquid.Add parsley or cilantro and pulse several times to combine.Serve as a dip, a sandwich filling, or as a topping for your veggie burger.

Creamy Frozen DessertWould you believe that you can eat a frozen dessert with the creaminess of gelato and the calories and healthfulness of raw fruit? No, this isn't an April fools joke. I just bought a new kitchen toy that allows me to do just that! It's called Yonanas Elite. It couldn't be easier. Basically, you freeze fruit and run it through this machine. The creamy texture comes from perfectly ripened bananas and you add other fruits, etc. to give it different flavors and textures. You can even make desserts healthy enough to enjoy during a raw food cleanse!

Yonanas Elite

RecipesThe machine comes with a recipe book with lots of fun ideas. The combinations are endless and you will no doubt be creating some of your own using your favorite fruits. For convenience, you can buy a lot of different frozen fruits, like pitted cherries, mangos, strawberries, raspberries, etc. in the supermarket.You can also make sorbets with frozen berries, oranges, pineapples, cantaloup, watermelon, apples and more. It's all in the recipe book and it couldn't be easier!

I think my favorite combination so far is bananas and cherries with walnut pieces and a few dark chocolate chips stirred in at the end.One of the recipes in the book is green tea ice cream where you simply sprinkle matcha green tea on frozen bananas and then run them through the shoot.

Making matcha green tea frozen dessert

Make a Raw Vegan PieThis machine makes the perfect filling for a raw vegan ice cream pie. Just make a pie crust with Raw Vegan Dessert Helper and fill it with the frozen dessert of your choice. Put it in the freezer for at least 4 hours and take out to thaw for 20 minutes before serving.

Raw crust from nuts, coconut, dates, raisins and cinnamon.

I'm excited about trying more of the recipes in their book and creating some of my own. If you come up with some winning combinations, please share by leaving a comment on the blog. Thanks and enjoy!Watch videos on the Yonanas website for more instruction on how to use this machine.